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Black Bean and Corn Salad

This salad is a great side dish for Mexican entrées or can be used as a dip for tortilla chips to start the meal. Use the measurements as a guide, but feel free to tinker. Remember this salad when you have leftover corn on the cob.

Serves 8 to 10
Prep time: 15 minutes or less
Total time: 15 minutes or less

Ingredients:
2 (15-ounce) cans black beans, rinsed and drained
1 cup fresh, frozen, or canned no-salt-added corn, drained
1 tomato, chopped
1 red, yellow, or green bell pepper, seeded and chopped
½ small red onion, chopped
1 jalapeño, seeded and finely chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper
¼ cup chopped fresh cilantro

Directions:
In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño. In a bowl, combine lime juice, oil, and cumin and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.

Per Serving (for 8 servings)
Calories    125
Calories from Fat    20
Total Fat    2.5 g
Saturated Fat    0.4 g
Trans Fat    0.0 g
Polyunsaturated Fat    0.5 g
Monounsaturated Fat    1.4 g
Cholesterol    0 mg
Sodium    80 mg
Total Carbohydrate    20 g
Dietary Fiber    7 g
Sugars    5 g
Protein    6 g

This recipe is from the new The Great American Eat Right Cookbook.
Learn more and get ordering information